Smoked marlin, ricotta spring rolls, jerk rosemary tenderloin with bearnaise sauce and a 50th birthday party on the idyllic south coast near Alligator Pond, St Elizabeth.
It’s not every day one lives to half a century, but if you do, make sure the food makes you glad that you made the journey.

Photography by Peter Dean Rickards

More [...]

Today we pick the freshest fish and cook in two unique Jamaica styles, with fresh organic produce.- J

Julius’ Escovitch Fish
Ingredients
- 1 Large Red Snapper
- Salt & Black Pepper
- Oil
- 6 Festival
- Escovitch sauce
- 1 Large Deep Frying Pan
Add sufficient oil to the pan to deep fry the fish. Heat to 375F. Add one large [...]

A spicy new fusion of Jamaican/Asian cuisine, this recipe is intended for large gatherings and intimate dinner parties when typical Jerk fare is simply not enough. – J
Julius’ Original Satay Jerk Chicken with Hoisin